SIMPLE, SLOW COOKED ZUCCHINI SALAD

Summer brings so many zucchinis and it’s exciting when you discover a new way to prepare them. This simple salad could be eaten on its own, but it’s also fantastic tossed through pasta with ricotta and parsley, or served at room temperature with a combination of chickpeas, mint and lemon juice. Give it a go, guaranteed it will end up in your summer repertoire.

1kg zucchini

⅓ cup extra virgin olive oil

3 garlic cloves, gently crushed, skin removed

3 sprigs thyme

1 bay leaf

peel of ½ lemon, pith removed

½ teaspoon salt

black pepper

small handful mint leaves, torn

If the zucchini are large, cut in half horizontally. Finely slice across-ways.  Heat the oil in a heavy based saucepan over a medium heat. Add the zucchini, garlic, thyme, bay leaf, lemon peel and salt. Gently toss to coat on oil. Cook for 30 minutes, stirring occasionally to prevent sticking to the base of saucepan, until the zucchini is tender and almost mash-able in texture. Season with salt and grinding of pepper, if needed.

Eat warm or cold with mint leaves scattered over. Store in an airtight container in fridge for up to 3 days.

Serving suggestion: 

• Toss through just cooked al dente pasta with chopped parsley and ricotta

• Mix with cooked chickpeas, squeeze of lemon juice, chopped mint and parsley

Fiona Hammond © February 2020